tastes just like it sounds. made from reduced gravenstein apple juice. first of the season.
the original recipe was called a “slump” although technically it was a cobbler; we turned it into a pandowdy. mostly because we liked the name, and because we rolled the dough. we’re going to call this recipe pandowdy from now on, even if it’s a cobbler with dropped dough, just because it’s so much fun to say.
the recipe works beautifully with 12 hours souring: just replace the 3/4 cup buttermilk with 1/2 cup sourdough starter and, depending on how moist you need to make it (i.e. rolling vs dropping the dough) either omit further moisture (rolling) or add up to 1/2 cup milk or mylk or water (dropping). we used lard (we raise pigs) but coconut oil works great for vegan option; butter for non-piggy option. [edit: to sour, cut fat into dry flour & oats, gently incorporate the sourdough. next day, add the leavening agents right before cooking / baking]
K can’t do rhubarb, so we used strawberries from our garden, plus blueberries.
we also omitted the applesauce (didn’t have any) and it worked out just fine. we baked ours so the topping would get crispy. it was very nummy.
we grew some delicata squash this year and they are super sweet, extremely starchy, and little. perfect for baking with. success as cupcakes, but also very successful using the sourdough muffin/loaf foundation recipe. maple syrup for the sweetness plus a little bit of cane juice sugar and some pumpkin seeds for crunch sprinkled atop.
these delicatas are also beautiful braised in apple cider – see Andrea Chesman’s Recipes from the Root Cellar (reprinted here, but the original book is well worth the investment – I’ve many favourites that I go to in the winter from it)
- Autumn Comfort Food: Maple Roasted Delicata Squash (truefoodlove.wordpress.com)
- quinoa delicata salad + maple balsamic dressing (yesiwantcake.com)
- Miso-Glazed Delicata Squash (kinseycooks.com)
- Delicata Squash Recipes (101cookbooks.com)
- Delicata Squash: I Can’t Believe It’s Not Butternut (modernfarmer.com)
everyone raves about duck. whole duck. we usually portion our birds, but I thought, “eh, what the heck”. the beer braised muscovy recipe on this site (scroll down or ctrl + F once you’re there to find it) intrigued me … we have a “smoky” beer that we brewed (a little heavy handed on the carmelization of the malt, heh, heh) which worked out deliciously. I got a little carried away with the dried fruit, so it was a bit overpoweringly sweet.
but I’d still rather portion our birds. look at all the goodies we get out of duck day vs. whole ducks that each result in a meal or two for a family.
- Roast Duck Recipe (kissmyingredients.com)
- Confit de Canard aux lentilles de Puy (dinnerwiththesmiths.wordpress.com)
- Duck Confit with Spicy Pickled Raisins (thebittenword.com)
- Recipe: Chinese Ginger Duck (ignoringsoundadvice.wordpress.com)
- Roasted Duck Fat Potatoes (thedomesticman.com)
- if it looks like a duck prosciutto… (classicmarineiguana.wordpress.com)
we discovered the joy of barbequed bananas a number of years ago: I don’t remember what induced me to try it, but we had a hot grill from some kind of post-flesh-conflagration, a bunch of ripe-ish bananas and I love deep fried bananas so I thought “eh, what the heck”.
delicious. if you’ve never tried, do. stick whole (unpeeled) on still hot (not screaming) but cooling grill. works fine for oven baking at 350F for about 20 minutes (or until oozing & soft – might want to stick them in a pan, I use cast iron). must use ripe bananas; kind of disappointing otherwise.
so this week’s findin’ fridays post is related, sort of.
another “what’s that?” from K at the grocery store, and at $0.88 per pound, I figured, “eh, what the heck” and repeated experiment above with plantains (again, post-flesh-conflagration success, this time on the Cobb).
additional notes: also successful oven baked whole at 350F for around 20 minutes, but divine with maple syrup mashed into the scooped-out flesh. ice cream would be great, too (alas, none here, egg allergy).
turns out there are a lot of savoury options, too. check out the links for some other plantain ideas (hmmm…)
- Chocolatey Grilled Plantains (alrightalready.net)
- Sweet Caremelized Plantains (salixisme.wordpress.com)
- Podimas (with green plantains) (strawberrylentils.com)
- Cinnamon Plantain “Chips” (wholefoodrunner.wordpress.com)
- Black Bean Salsa & Plantain Chips (globalveg.com)
- Recipe Beef-filled ripe Plantains/Canoas (3citygirlsnyc.wordpress.com)
- Plantain Casserole (healthierspiritbeachbody.wordpress.com)
multiple allergies, plus trying to heal “leaky gut” and reduce possibilities for problems down the road = very challenging at candy season. hard enough for us adults; try explaining to a 3 year old why she can’t have that cupcake, or those candies, or… and explaining to friends and family why it’s not “oh just a little treat, it won’t matter”.
what to do?
here are some stellar suggestions/recipes for families in similar situations – I’m so going to try some of these!
20somethingallergies’ a few really awesome non-candy sweet tooth alternatives
homemademommy’s three ingredient maple pecan candies (I’ll try with coconut oil & almonds)
and my personal favourite: glow sticks!